So, I had a sourdough recipe that worked really well for me. The loaves were coming out golden and brown, crusty, a light crumb... I was baking the loaves in a standard oven. Just before putting the loaf in the oven, I would spritz it with water and put a cup of boiling water in the broiler pan. Then we moved to our new house, and it has a vintage 1949 O'Keefe and Merritt stove. I can't put water in the broiler pan anymore. I spritz the loaf with a little water and put a pan of boiling water in the bottom of the oven. 

My bread just doesn't seem to be turning out right anymore. The crust is really pale, and sometimes I feel like I don't get the kind of rise out of it that I used to. The loaves feel denser and heavier, but my starter seems healthy. Until now, I've figured it was my oven. Does anyone have any suggestions?